Yes that would be a grilled squash blossom pizza and no I haven’t lost my mind ; ) I realize it’s a little different, okay a lot different, from your typical pizza but I think it’s worth the jump into the uncharted pizza territory if you haven’t tried it before. Squash blossoms aren’t just for making squash, pfft they’re amazing stuffed (both sweet and savory) and even better on pizza! They’re beautiful, delicate, dainty and perfect with a mound of fresh mozzarella. If you don’t have your own garden you can find these at your local farmer’s market when squash is in season.
What I love about having a summer garden is that it really helps me decide “what’s for dinner” or lunch as the case may be. What’s coming out of the garden is what gets cooked. It’s not only good but good for us. Some days though it does require a little extra culinary creativity. If you have squash and zucchini in your garden you understand that. My tip for keeping those babies in check: harvesting and cooking squash blossoms are a wonderful way to curb the crop.
I like a nice big fat juicy hamburger or cheeseburger just as much as the next person. Typically that’s what you’ll find me eating when a burger craving hits. BUT I’ve been trying to shake things up around the house lately so we decided to give veggie burgers a go. These are full of protein packed black beans and are so “beefy” you might not even miss the meat. Topped with creamy avocado slices, a squeeze of lime juice and fresh cilantro these are pretty irresistible.
Who needs skewers when you have rosemary? That aromatic herb can be used for so many things. Which is a good thing considering I have a bush of rosemary as large as my car. I’m ALWAYS looking for uses for that hearty herb and one of my favorites is to use it as a skewer. You don’t ever have to remember to soak it for 30 minutes prior to using (pesky wooden skewers) and it lightly flavors the food you’re skewering. AND there’s no washing a metal skewer afterwards (you know how much I hate doing dishes)!
If you’re growing vegetables and have planted zucchini in your veg garden you’ll probably have them coming out of your ears. They tend to produce A LOT. Which means you’ll need as many recipes as you can get your hands on to enjoy them. I know that’s the case for us. Squash and Zucchini are grown not only for the fruit but for their BLOSSOMS around our house. If you’ve never had STUFFED SQUASH/ZUCCHINI BLOSSOMS I IMPLORE you to try them. Just trust me on this one.
Big beautiful (straw)berries are every where I turn at the moment. Which, btw, is never ever a bad thing. I could eat a bowl of those plump juicy sweet babies all day every day when they’re in season. Red Red wine all the way through, dripping their sweetness all over the place. Yes, sign me up, and be sure to give me a few napkins too.
Grilling season is here! Grills and grill pans aren’t just for burgers. Not that a juicy burger isn’t fantastic, ’cause they are BUT I’ve learned that you can put just about anything on a grill. Grilled fruits and vegetables are some of my favorite foods to grill. Grilled peaches oh yeah. Grilled avocados. Oh Mamma. Grilled endive. Yes please. It’s easy peasy and is the perfect accompaniment to a steak. Go ahead, and give it a whirl sizzle!
We are big avocado fans in our house. We really can’t get enough of it’s creamy goodness. Most people immediately think of guacamole when they think of avocados, and little else. Avocados are an incredibly versatile ingredient and are fantastic in so many more recipes. Especially BREAKFAST recipes!
Pizza is one of life’s simple pleasures. We like to make it at least once a week at our house. Our basic PIZZA DOUGH takes just minutes to pull together with the help of Ruby, our trusty stand mixer (no worries if you don’t have a stand mixer, you can mix and knead the dough by hand and get your workout in for the day too!) Make your dough in the late morning (we all know I’m not a morning person) and it will be ready to roll by dinnertime. Then all you need to do is decide on the toppings. Today we’re sharing our “meaty” mushroom and spinach veg version.
5 ingredients and 30 minutes are all you need to make this sweet treat. Most of that time is spent tapping your foot waiting on it to cool so you can break off a chunk and plunk it into your mouth. Or maybe that’s just me? The past two weeks have been insanely busy so I decided it was time to for a sweet treat. I didn’t want a cake (gasp) or anything creamy (someone check my temperature) I wanted something different. These pralines were just that.
I’m smitten with Meyer lemons. They’re a cross between a mandarin and a traditional lemon. They still have that citrus flavor that I love without the pucker taste of traditional lemons. When they’re in season I grab them every time I can. I’m currently working on a batch of Meyer lemon limoncello. I’ll let you know how that turns out ; )
I have a thing for appetizers. I find them completely irresistible. I don’t know if it’s because they’re so small and cute. Or because I don’t feel bad about eating several of them at time or what. I just love them. If they’re stuffed, even better. These sweet bell peppers cried out to be stuffed. I saw a bag of them in the produce section and just HAD to get them. Just look at those gorgeous colors. It’s like part of a rainbow on a plate.
I haven’t met a potato I would turn down, but I have to admit I have a special thing for new potatoes. They’re small, round and have beautiful deep color. Totally superficial I know but what can I say. They’re pretty. Pretty delicious too. I like to keep a bag or two of a variety of potatoes in my pantry, they go with just about anything and let’s face it they’re fairly cheap. Having them on hand means I’m always looking for new ways to make potatoes. Besides eating them on their own, because for me a big fat creamy potato dripping in butter and okay loaded with cheese is pretty irresistible but probably not the most reasonable dinner choice eh?
I am admittedly not a huge salad fan. That’s not to say I won’t eat them, it’s just that if given another choice well you know ; ) I also know I should suck it up and eat more of them. On those occasions when I do eat a salad they’re typically spinach based and must have a BALSAMIC VINAIGRETTE. Made from scratch of course. It truly takes just a few minutes and once you make/taste your own you’ll never want bottled dressing again.
Pasta makes me happy. Homemade pasta makes me even happier. There’s something about the process of combining 3 simple ingredients that once mixed together form this crazy carb deliciousness that is so incredible to me. That process of making pasta is therapeutic for me, and cheap therapy at that ; ) Last month we announced we’ll have a monthly homemade pasta installment this year. We showed you HOW TO MAKE RAVIOLI in January and now we’re bumping up the color and flavor factor and moving onto how to make spinach pasta!
I don’t know what I would do if I ever had to give up pasta. I keep my pantry stocked with boxes and boxes of it — not just because it’s delicious, quick and easy, but also because there are so many options that I never ever get bored. Talk about quick, this simple pasta dish comes together in under 15 minutes. Not only is it beautiful, it’s HEALTHY. We’ve swapped out our usual Barilla® pasta for Barilla® Whole Grain pasta and added good-for-you spinach and tomatoes.
Even before taking that first slip, from the moment I hear the word smoothie, I just smile! It’s a happy word and it’s a happy drink! Smoothies couldn’t be easier to make and you can add just about anything you like. Besides being delicious it’s a great way to get more fresh (or frozen fruit) into your families diet.
This gorgeous rainbow colored pasta is perfect for dazzling your guests! It’s long, twisted, and lined with barbs. It’s aptly named Lingua Di Suocera – “Mother in Laws Tongue”. Where did I find this gorgeous pasta? From one of my favorite stores of course – World Market (once again World Market doesn’t know who I am or that I am madly in love with their store) I also purchased a box of Mother In Law’s Tongue Lasagna noodles. I have visions of a rainbow colored vegetable lasagna, stay tuned.
If you’re looking for a quiet cookie to nosh on these are not those. I actually love the crunch that you hear when you bite into biscotti. It’s what makes biscotti, biscotti. To me they’re the perfect cookie. They’re not too sweet, have amazing texture and can be made with just about any flavor you like. We went with pistachio and a hint of marvelous meyer lemon. Can you just smell the meyer lemon. Swoon.
It’s a wrap! I told you I was pretty obsessed with wraps lately. Did you see our Mushroom, Roasted Red Pepper & Spinach beauty? Well these skinny black bean wraps are super simple to make and require no cooking at all! This is my “no more excuses for grabbing a bag of chips for lunch” lunch. If you’re feeling fancy you could add a little cheese and then simple warm it up. Easy peasy right.